To me, snickerdoodles are the quintessential cookie. Not peanut butter. Not chocolate chip. Sugar cookies – no wayyyy! What makes them so special you ask? They are light and pillowy with a cinnamon sugar crust. Yummm! Not to mention, the dough….kill me now. So so good!
I grew up on snickerdoodles. Straight from the freezer. In an old Folgers coffee can. As soon as we walked into GG’s house, it’s the first thing we always asked for as kids. A snickerdoodle. Let’s be real, I still walk in and grab a cookie from the freezer to this day….and a bud light too. Weird combo, I know.
Anyway, I have my GG’s snickerdoodle cookie recipe that I make from time to time. Let’s be honest, they NEVER taste the same as GG’s. Maybe she left out some secret ingredient?!?! Hmmm. Now I have to ask…lol.
It’s that time of year – pumpkin everything. And I have to admit, I’m totally on the bandwagon. Soooo, guess what? You’ll never guess!!! I found a pumpkin snickerdoodle recipe 🙂
Same classic recipe with a seasonal spin. You’re gonna love them! Like so much, you will eat about 4 at a time. I may have done it a couple of times.
Here’s what you’ll need:
- 3 1/4 cup flour
- 3 1/2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup sugar
- 3/4 cup brown sugar, packed
- 1 cup butter, softened
- 1 egg yolk
- 3/4 cup pumpkin puree
- 1 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1 1/2 teaspoon cinnamon
- In a large mixing bowl whisk together flour + cornstarch + cream of tartar + baking soda + baking powder + salt + cinnamon + pumpkin pie spice. Set aside.
- In a large bowl cream together butter + sugar + brown sugar with either a stand mixer or hand mixer. Mix in egg yolk +pumpkin puree + vanilla. Slowly add the dry ingredients until well combined.
- Cover bowl with plastic wrap and chill in refrigerator for 1 hour.
- In a small bowl, whisk together additional ingredients – 1/4 cup sugar + 1 1/2 teaspoon cinnamon.
- Preheat oven to 350 degrees.
- Roll dough into 1 inch balls. You’ll get 3 dozen (whoop whoop). Then roll dough in cinnamon + sugar mixture to coat.
- Place cookies on a silpat lined cookie sheet. Lightly flatten with your hands.
- Bake 12-14 minutes.
- Cool on cookie sheet for 5 minutes then transfer to cooling rack.
This is where the 4 cookies at a time come into play. Try to let them cool, I dare you 🙂